Brazil Nut Free Lemon Shrimp
Bright, garlicky, and finished with a glossy butter-wine sauce, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. The garlic-infused olive oil does double duty — building deep savory flavor without any chopping — while dry white wine and fresh lemon juice lift the whole pan into something genuinely restaurant-worthy. A quick sear locks in that satisfying snap and curl, and the butter swirled in at the end gives the sauce a silky, almost luxurious finish. Scallion greens and fresh parsley add a pop of color and freshness right before serving, so every bite looks as good as it tastes. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — just clean, simple pantry staples and fresh seafood. Serve it straight from the skillet with lemon wedges and some crusty bread to catch every drop of that sauce.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp garlic-infused olive oil, divided
- ½ cup dry white wine
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- 4 scallions, green tops only, thinly sliced
- 2 tbsp fresh flat-leaf parsley, chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
- 2
Heat 2 tablespoons of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and curled at the edges. Flip with tongs and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer the shrimp to a plate.
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